Roasted Vegetable Couscous

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At a Glance:

Prep Time:
15 minutes
Cook Time:
30 minutes


1 large yam or sweet potato (8 oz.) peeled and diced (1/2-inch)
1 medium red onion, peeled and diced (1/2-inch)
8 oz. zucchini, halved and sliced 1/2-inch thick
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2-1/2 cups reduced sodium chicken broth
12 oz. couscous
1/2 cup chopped green onions
1 cup halved Lindsay® Greek Kalamata Pitted Olives
3/4 cup cooked or canned garbanzo beans
1/3 cup coarsely chopped cashews, toasted
1/4 cup chopped parsley
1/4 cup orange juice
1/4 teaspoon cinnamon
Cayenne pepper to taste


Heat oven to 450°F. In a large bowl, toss yam, onion and zucchini with olive oil, salt and pepper. Transfer to a 15x10-inch jelly roll pan or baking sheet. Bake 20 to 30 minutes or until vegetables are lightly browned and tender, stirring once.

Meanwhile, heat broth to a boil in a medium saucepan. Stir in couscous and green onions; cover and cook 1 minute. Remove from heat; let stand 5 minutes. Fluff couscous with a fork. Add olives, garbanzo beans, cashews, parsley, orange juice and cinnamon. Season with cayenne pepper to taste. Top couscous with roasted vegetables or stir them into the couscous.

Nutrients Per Serving:

Calories: 445
Calories from fat: 147
Total fat: 16g
Monounsaturated fat: 11g
Cholesterol: 2mg
Sodium: 871mg
Total Carbohydrates: 65g
Dietary Fiber: 6g
Protein: 14g

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In This Recipe:

  • Greek Kalamata Olives
    Greek Kalamata Olives
    These savory Greek Kalamata Olives come bearing great flavor! Dark purple in color, they're the Mediterranean...